Sourdough Discard Pumpkin Cream Cheese Bread

A spin off of my sourdough pumpkin cream cheese muffins that went viral, this loaf is so easy with little prep and oh so moist and delicious! Give it a whirl! 

(Makes 1 loaf)

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Wet Ingredients:

1 egg 

1 egg yolk

2 Tablespoons milk or half and half (30 g)

1/3 cup (80 g) sourdough discard 

1 tsp vanilla

2 Tablespoons honey (25 g)

3/4 cup (180 g) pumpkin puree

1/4 cup (55 g) avocado oil 

Mix well in a bowl until combined. 

In a separate bowl sift dry ingredients:

2 teaspoons pumpkin pie spice

1/4 tsp salt

1/3 cup (65 g) brown sugar

1 tsp baking soda 

1 tsp baking powder 

1 cup (120 g) flour

Combine wet and dry ingredients. Allow to rest for baking powder to work and preheat oven to 350 F. Spray and flour a 9x5 loaf pan, I use (https://amzn.to/40kwPgV). 

Mix your cream cheese filling in a bowl with beaters:

4 oz cream cheese, softened 

2 Tablespoons confectioners sugar

Pour half your batter into your loaf pan, then scoop heaping teaspoons of half your cream cheese mixture on top of batter. Swirl with a toothpick gently. Pour remain batter into pan, and spoon remaining cream cheese on top in spoonfuls. Swirl but don’t over mix. You want plenty of cream cheese pockets! 

Now make your streusel topping.

Streusel topping:

2 Tablespoons salted butter, melted

1/4 cup (30 g) flour 

1/4 cup (57 g) brown sugar

1 teaspoon pumpkin pie spice

Combine in a bowl.

Sprinkle all over the top of your loaf. 

Bake 45 minutes at 350 F. 

Remove from pan and allow to cool completely.

Enjoy! 

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